Description
A delightful cheesy Dutch baby made with sharp cheddar and crispy bacon, perfect for brunch or a weeknight dinner.
Ingredients
Scale
- 3 large eggs (room temperature)
- ½ cup all-purpose flour
- ½ cup whole milk (room temperature)
- 2 tbsp unsalted butter (melted)
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded sharp cheddar cheese
- 4 slices bacon (cooked crisp and crumbled)
- 2 tbsp fresh parsley (chopped)
- 1 tbsp chives (optional)
- 1 tbsp butter (for the skillet)
- Drizzle of honey or hot honey (optional, for serving)
Instructions
- Preheat your oven to 425°F (220°C) with a cast-iron skillet placed inside.
- In a blender, combine the eggs, flour, milk, melted butter, salt, and black pepper. Blend until smooth and slightly frothy. Let the mixture rest for 5 minutes.
- Carefully remove the hot skillet from the oven and add 1 tablespoon of butter, swirling to coat the bottom.
- Immediately pour the batter into the skillet, evenly distributing it.
- Sprinkle the shredded cheddar cheese and crumbled bacon over the batter.
- Bake for 20–25 minutes until puffed and golden brown around the edges.
- Sprinkle with chopped parsley and chives. Optionally, drizzle with honey or hot honey for an extra flavor boost.
- Slice and serve warm straight from the skillet.
Notes
Best enjoyed fresh out of the oven. Can be stored in an airtight container for up to 3 days in the refrigerator. Reheat in the oven at 350°F (175°C).
- Prep Time: 15
- Cook Time: 25
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 200mg
Keywords: Dutch baby, brunch recipe, savory pancake, breakfast, cheese and bacon